SpanishMain course
Chorizo & soft-boiled egg salad
This salad combines tender new potatoes, crisp green beans, and rich, smoky chorizo, all brought together with a sherry vinaigrette. Soft-boiled eggs, still slightly jammy in the center, are added at the end for a creamy counterpoint. It's a satisfying meal that comes together in about half an hour, making it a good option for a quick dinner.
Method
3 steps · 32 min total
- 01
Cook Potatoes, Eggs, and Beans
Bring a large pot of salted water to a boil. Add the baby new potatoes and cook for 12 minutes. After 6 minutes of the potatoes cooking, carefully lower the eggs into the boiling water.
For the final 2 minutes of cooking, add the green beans to the pot. Drain everything, then immediately run cold water over the eggs to stop them from cooking further.
- 02
Crisp the Chorizo
While the potatoes cook, fry the chorizo slices in a separate pan for 1 to 2 minutes, until the edges begin to crisp and the chorizo renders its vibrant oil. Use a slotted spoon to transfer the chorizo to a plate, leaving the rendered oil in the pan. Add the minced garlic to the pan and cook gently for about 1 minute, until fragrant but not browned.
